New Zealander Cuisine New Zealand Kitchen Food Recipe

Sally Lun (Boston Buns)

After a lot of debate on, I’m still not sure whether Sally Luns and Boston Buns are the same things, or were the Sally Lun originally came from. But here’s some recipes for you to try out anyway.

This is an alternative traditional recipe:


Seive 450g of bread flour with a pinch of salt into a warm mixing bowl.
Warm 50g of butter in a pan and add 90 ml of milk.
Into another 90 ml of milk dissolve 1 teaspoon of castor sugar and then cream in 15g of fresh yeast
pour both of these liquids into the flour and add 2 eggs.
Mix to a smooth dough and knead well, or mix thoroughly in a food processor.
Leave in a warm place to rise until it doubles in size
Turn onto a floured board and knead lightly. Divide into 5 or 6 pieces and let rise again on a baking tray in a warm place. Bake on the baking tray for 8 to 9 minutes at 420 degrees F to a golden colour.
Cut in generous slices and serve toasted with soft butter, strawberry jam, and clotted cream.
Sorry about the strange mix of metric units and Fahrenheit temperatures, but that’s the way the recipe is printed.

For the metrically challenged, 1 ounce = 28.35 g or if you prefer, 100 g = 3.527 ounces.

100 ml = .18 Imperial pints
1 US pint = 550 mls,
1 Imperial pint = 568 mls

But someone else says:
A Boston bun can be made using the same dough recipe, just take a piece of dough twice as large as for the rolls and shape into a ball, lay on a floured surface and roll out to about 1 inch in thickness and about 6 – 7 inches across, allow to prove and then bake 10-15 mins. Top with the raspberry frosting (icing) and sprinkle with coconut, fight off intruders, eat.

For Sally Luns she says:

You take 2/3 of the dough recipe, knead and shape to a 9 inch diameter flat circle. Let rise (about 30 min) bake 20 min at 200°C. Remove from oven to a cooling rack, immediately brush with milk and sprinkle with sugar to give to give a soft sweet crust. Alternately allow to cool completely and ice with a thin glace icing (no colouring but vanilla or lemon ess. may be added).

They are similar I will agree, but vive le difference!

And then there’s Bath Buns…..:
BTW, Is a Sally Lunn the same as a Bath Bun?

No, a Bath Bun is made using the same rich bread dough as for Sally Lunn but you add:

170g or 6oz Sultanas
85g or 3oz Chopped mixed peel
The finely grated rind of one large lemon
85g or 3oz sugar lumps, lightly crushed.
Knock down the proved dough, then gradually knead in the fruit, peel and lemon rind. shape into 22 evensized balls. Arrange on greased baking trays. Sprinkle with the sugar. Cover loosely with oiled cling wrap and leave to rise in a warm place until doubled in size. Meanwhile heat the oven to 220°C, 425°f, Gas 7.
Bake for 15 – 20 minutes until they are golden brown. Note: if you like, brush the buns with a little melted honey as soon as they come out of the oven. SHARE With Your Friends:

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